Cassava Flour Banana Bread
We're kicking off our recipe blog with this simple but delicious banana bread, perfect for when you've got some left over bananas that are a bit to ripe to eat as-is.
We made this on the weekend, and it's almost gone, so I think it's a winner!
- 3 eggs
- ½ cup butter
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 ripe bananas, mashed
- 1 cup Three Spades cassava flour
- 2 teaspoon bicarb soda
- ½ teaspoon sea salt
- 1 cup walnuts or hazelnuts, chopped
- ½ cup chocolate chips
- Preheat the oven to 180°C and grease/line a large loaf pan.
- Beat the eggs with the butter, maple syrup, vanilla, cinnamon, and nutmeg. Add the mashed bananas and beat until smooth.
- In a separate bowl, whisk the cassava flour with the bicarb soda and salt.
- Slowly stir the dry ingredients into the wet, and mix until combined. Fold in the walnuts and chocolate chips.
- Pour into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes or until an inserted skewer comes out clean.
Use coconut oil instead of butter if you're dairy intolerant. Try dark chocolate chips, or you can skip these entirely to make it a little less sweet.